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Lentil Nut Loaf With Mushroom Sauce

75 Minutes
474 Calories
17 Ingredients
4 Servings



  1. Preheat oven to 350°F.
  2. In a small saucepan, combine lentils and water and bring to a boil. Cover. Reduce heat to low and cook 25 minutes or until lentils are soft.
  3. In a large bowl, combine the onion, celery, 2 cups mushrooms, walnuts, bread crumbs, poultry seasoning, 3/8 tsp salt-free seasoning, 3/8 tsp salt, and egg substitute. Mix well.
  4. Add lentils and transfer mixture to a medium-size loaf pan that has been sprayed with nonstick cooking spray. Press mixture into a loaf shape. Bake for 30 to 35 minutes. Let stand 5 minutes.
  5. Spray a small skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add remaining 1 cup mushrooms and cook 1 to 2 minutes.
  6. Mix milk and flour in a small bowl and add to skillet.
  7. Add remaining 3/8 tsp salt-free seasoning and 3/8 tsp salt. Stir with a wire whisk and cook 1 to 2 minutes until thickened.
  8. Cut loaf into 4 servings and spoon mushroom sauce over the top. Serve with hot brown rice and top with parsley.
  9. Makes 4 servings.


  • Calories 474
  • Sodium 601mg
  • Fat 11g
  • Protein 23g
  • Carbs 73g
  • Fiber 16g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 474
% Daily Value
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 601mg 25%
Total Carbohydrate 73g 24%
Dietary Fiber 16g 64%
Total Sugars 6g
Protein 23g
Calcium 63mg 6
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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